Salsa. One of my favorite snacking condiments, one of the most overpriced jars you’ll ever find on a supermarket shelf. A recent price check at my local supermarket put a small jar of salsa around $5, which is insane given the cost of materials. So let’s say farewell to absurd prices and make our own great salsa.
This salsa is so tasty, you probably will skip the chips and just eat it with a spoon.
Ingredients:
- 2 large cans of diced tomatoes. Petite diced work best, packed in water or tomato juice. Avoid anything packed in tomato puree.
- 1 bunch of fresh cilantro, finely chopped.
- 1 tbsp of pickled jalapenos, finely minced. More if you want more heat, less if you want less heat.
- 4 tbsp lime juice. Fresh is best, but from a bottle will do, too.
- 1 large onion, finely diced.
- 3 stalks of celery, finely diced.
- 1/4 tsp garlic powder.
- Salt.
Directions:
Put everything in a really big non-reactive (glass, plastic, etc.) bowl and stir. Let it sit for an hour. Salt to taste after sitting it for an hour.
Price Check:
Tomatoes will run you probably a buck a can for the large cans. You can use fresh, but during the winter months, canned will taste far better than “fresh” produce, because the “fresh” stuff has probably been shipped from the other side of the planet and is about 3 weeks old. Cilantro’s about a buck, but you might have to buy a large tin and then either dry the leftover or freeze it in ice cubes. The jalapenos, about the same, depending on the brand. I typically shop for these in the Hispanic foods section since they tend to be both better quality and cheaper than in the regular jarred and canned vegetables section. The onion and celery are about a quarter unless your produce is expensive. So for about $5 or so, you can put together the ingredients for this salsa.
Now here’s the cash savings part – this recipe makes a massive amount of salsa. Those little jars? You can probably fill anywhere from 8-10 of them with this recipe pretty easily, if not more. You will be swimming in a massive vat of salsa, and you’ll save some coin, too.
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Hey I also like Salsa very much with my food.I have never made it at home but yes I would like to make it at home.I think its easy to make this salsa.I like your recipe and suggestions for this recipe.
Hey I also like Salsa very much with my food.I have never made it at home but yes I would like to make it at home.I think its easy to make this salsa.I like your recipe and suggestions for this recipe.
Hi Christopher,
I love trying new salsa recipes. Yours looks good & as you suggest, easy to prepare. I'll try it this summer.
Trading recipes is one of my favorite things–in person, or online.
Here's a Chilean spin on salsa, called pebre.
According to my Chilean friend, “The pebre is a typical Chilean sauce to eat with “sopaipillas” or “choripan”. You can also use it with your boiled potatoes or with meat, if you are eating a mixed grill.” My family has enjoyed this recipe with hotdogs, in lieu of ketchup and mustard.
From my Chilean friend:
To make a little bowl of pebre you need:
1 green onion
4 medium tomatoes
1 cilantro package
1 teaspoon oil (it could be olive oil if you want it)
salt
water (it’s not necessary, if you have very juicy tomatoes)
Some people also use onions, garlic, or chili to obtain a spicier pebre. You can try your own mix.
If you want a soft pebre, use only the green part of the green onion. Chop the green onions and the cilantro very finely. Cut the tomatoes in little cubes and mix everything in a bowl. You can crush the mix a little bit to make it juicier. Then, add the oil and a bit of salt to taste. If you want a more liquid sauce, you can also add a little bit of water and… the “pebre” is ready!
Good luck!
Hi Christopher,
I love trying new salsa recipes. Yours looks good & as you suggest, easy to prepare. I'll try it this summer.
Trading recipes is one of my favorite things–in person, or online.
Here's a Chilean spin on salsa, called pebre.
According to my Chilean friend, “The pebre is a typical Chilean sauce to eat with “sopaipillas” or “choripan”. You can also use it with your boiled potatoes or with meat, if you are eating a mixed grill.” My family has enjoyed this recipe with hotdogs, in lieu of ketchup and mustard.
From my Chilean friend:
To make a little bowl of pebre you need:
1 green onion
4 medium tomatoes
1 cilantro package
1 teaspoon oil (it could be olive oil if you want it)
salt
water (it’s not necessary, if you have very juicy tomatoes)
Some people also use onions, garlic, or chili to obtain a spicier pebre. You can try your own mix.
If you want a soft pebre, use only the green part of the green onion. Chop the green onions and the cilantro very finely. Cut the tomatoes in little cubes and mix everything in a bowl. You can crush the mix a little bit to make it juicier. Then, add the oil and a bit of salt to taste. If you want a more liquid sauce, you can also add a little bit of water and… the “pebre” is ready!
Good luck!
Hi Christopher,
I love trying new salsa recipes. Yours looks good & as you suggest, easy to prepare. I'll try it this summer.
Trading recipes is one of my favorite things–in person, or online.
Here's a Chilean spin on salsa, called pebre.
According to my Chilean friend, “The pebre is a typical Chilean sauce to eat with “sopaipillas” or “choripan”. You can also use it with your boiled potatoes or with meat, if you are eating a mixed grill.” My family has enjoyed this recipe with hotdogs, in lieu of ketchup and mustard.
From my Chilean friend:
To make a little bowl of pebre you need:
1 green onion
4 medium tomatoes
1 cilantro package
1 teaspoon oil (it could be olive oil if you want it)
salt
water (it’s not necessary, if you have very juicy tomatoes)
Some people also use onions, garlic, or chili to obtain a spicier pebre. You can try your own mix.
If you want a soft pebre, use only the green part of the green onion. Chop the green onions and the cilantro very finely. Cut the tomatoes in little cubes and mix everything in a bowl. You can crush the mix a little bit to make it juicier. Then, add the oil and a bit of salt to taste. If you want a more liquid sauce, you can also add a little bit of water and… the “pebre” is ready!
Good luck!